Cashew-Coated Chicken Nuggets Recipe

Cut chicken fillets into 2-inch pieces. Season with salt and pepper.

Combine cashews and breadcrumbs in a shallow bowl. Season with salt and pepper; mix well. Place flour and eggs in separate shallow bowls.

Dredge chicken in flour then shake off excess. Dip in beaten egg then coat in nut-crumb mixture.

Heat oil in a deep, heavy-bottomed pan over medium-high heat. Deep-fry chicken in batches for 8 to 10 minutes or until golden brown. Drain on paper towels.

Make the lemon-garlic dip: Combine all ingredients in a bowl. Season with salt and pepper.

Serve chicken nuggets with lemongarlic dip on the side.